Frozen scallop meat cleaning method

Frozen scallops are naturally thawed, the shellfish meat is separated from the shells, and the internal organs of the shellfish meat are cleaned and pickled for a while with cooking wine.

1 Frozen scallops thaw naturally, separate the shellfish from the shells, clean the internal organs of the shellfish, and marinate the cleaned scallops with cooking wine for a while.

2 Cut small red pepper into small pieces, chives into scallion, garlic into minced garlic for later use. Put slightly more oil than minced garlic into the frying pan. When it is 20% hot, put the minced garlic into the oil, fry the minced garlic into yellow with a small fire, and put the oil together. After cooling, add salt and chicken powder to mix well.

Soak the vermicelli in warm water, then pass it in boiling water, scoop it up and drain it for later use. Enclose the vermicelli into a bird's nest in each shell.

4 Then put the pickled scallop meat on top, and evenly spread the mixed garlic and oil on the scallop meat. Boil the water in the steamer, put the scallop neatly flat on a plate, put it in a steamer and steam with high fire.

Finally, heat the wok, pour a little cooking oil, sprinkle chopped green onion and red pepper on each scallop while the oil is not hot, and then pour the hot oil evenly on it.